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Dutch Baby with Figs and Yoghurt

BREAKFAST AND BRUNCH / SWEET / SUMMER / AUTUMN

INGREDIENTS

(Serves 2-3)

This recipe is really a giant, slightly sweetened, lightly spiced Yorkshire pudding and we love it for weekend breakfasts or as part of a long Sunday brunch. Children will love it and of course you can fill it with all manner of seasonal fruit and berries or even a delicious compote. For us, the sweet figs that are currently available in our farmshops across London and the Cotswolds are a particular favourite.

Our top tips for getting a lovely rise on the Dutch baby is to make sure that the pan and the melted butter are really nice and hot before you pour in your batter. Try not to open the oven as it bakes.

METHOD

DIFFICULTY: Easy 25 MINS

Pre-heat the oven to 200°C. Once hot place a 25cm skillet or oven-proof frying pan into the oven to heat through.

In a large bowl, beat the eggs with the caster sugar until light and frothy.

Gradually add the milk and flour a little at a time before whisking in the vanilla extract, salt and grated nutmeg. Once everything is thoroughly combined you should have a lovely smooth batter.

Remove the pan from the oven (being sure to wear a thick oven mitt) and drop the butter into the hot pan to melt before swirling until the base is evenly coated. While still piping hot, quickly pour in the batter and return the pan to the oven.

Bake for about 18–20 minutes or until the sides have risen nicely and the batter is a crispy golden brown.

Fill the centre with the figs, dust with icing sugar and serve with our organic natural yoghurt.

KO Fig & Yoghurt Dutch Baby

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